Choux Pastry (Pâte à Choux)
Makes 16 puffs
| prepPreheat oven to 400°F / 204°C | ||||||||
| prepLine two baking sheets with parchment paper | ||||||||
| prepLightly brush parchment with water | ||||||||
| 113 g unsalted butter, cut into 8 pieces | Combine butter, water, milk, salt & sugar; simmer | Add flour, stir until ball forms, mash 1 min | Cool, then beat in eggs in 3–4 additions | Pipe 2-inch mounds 3 inches apart | Smooth peaks, brush with egg wash | Bake 400°F / 204°C, 20 min | Reduce to 350°F / 177°C, bake 10–15 min until golden | Cool completely on rack |
| 120 ml water | ||||||||
| 120 ml 2% or whole milk | ||||||||
| 1/4 teaspoon salt | ||||||||
| 2 teaspoons granulated sugar | ||||||||
| 125 g all-purpose flour (spooned & leveled) | ||||||||
| 4 large eggs, beaten | ||||||||
| 1 egg beaten with 1 Tablespoon milk or water (egg wash) | ||||||||
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